The sound of summer is screaming for frozen treats. I can’t go a day without hearing the ice cream truck bells or seeing the long line stretching from the custard stand order window. The heat and humidity begs to be challenged. I’ve grown far to comfortable behind my desk job surrounded by the ease of too cold air conditioning. Personally, I love a frozen fruit anything. I grew up in a family whose earlier generations made their living with fruit stands, so when I want a sweet treat I lean the way of produce. In our freezer, it’s fruit popsicles, sorbet, and the occasional sherbet. When I recently came home from the store with dragon fruit and the ripest of mangos, I knew I wanted to make something sweet and summer friendly out of them.

Serves 8
  • 2 cups white sugar
  • 2 cups water
  • Flesh of one dragon fruit, red or white (cubed)
  • Flesh of one mango (cubed)
  • Flesh of one Freestone peach, bruised ones are always the sweetest

In a medium saucepan bring water to a boil. Slowly stir in sugar until it has dissolved. Once the water is clear, stop stirring and simmer uncovered for 5 minutes. Transfer syrup to a bowl and let cool, uncovered. Once the sugar water is no longer steaming, refrigerate overnight. I sealed mine in a plastic container with a lid and actually didn’t get to it for two days.

Clean the fruit and cube the flesh. Drop the chunks into a bowl with a lid, or simply seal them up in a ziplock baggie. Toss them into the fridge overnight. If you want, you can do the fruit prep on the day you make the sorbet by putting it in the freezer for 4-6 hours before the purée step.

When you’re ready, purée the fruit in a food processor until smooth. If you like fruit chunks in your sorbet, you can always play around with this process. Pour your sugar syrup mix into the ice cream bowl attachment for your stand mixer and turn the mixer to speed 1. With the machine still running, slowly pour in the fruit mixture. Churn for 20 minutes until you begin to see sorbet results.

For a firmer texture, remove mixture from the bowl and place into a sealed container. Freeze overnight for a firmer consistency.

You can pretty much use any kind of fruit for this, as long as you purée it. You could even leave a few chunks of whole fruit in if you like your sorbet on the rugged side. You can even play with the fruit to syrup ratio, but I find this balance makes for a nice consistency. No matter what, always have more fruit than syrup.


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